pan gravy (beef) Recipe
I think this is outstanding with any beef roast, including tri-tip.
Prep time: | American |
Cook time: | Servings: 4 |
Ingredients
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Directions
- Reduce the stock to 2C (while doing this, I let the carrot, celery and onion cook with the stock, and remove it when the stock is reduced) This takes maybe 2 hours of simmering, uncovered, stirring frequently.
- Cook bacon for 2 minutes, and remove most of the fat
- Add the pearl onions and crimini mushrooms and cook until onions start to caramelize, stirring to prevent burning
- Add the flour and cook for a minute
- Add the garlic and tarragon and stir
- Add the red wine and beef stock
- Cook until the gravy reaches desired consistency (you may add more flour mixed with a little water)